I start with dry beans. Last week I took the time to cook (and mostly peel) a bag of dry garbanzo beans. Takes over night soak (no hands on time) and about 80 minutes to cook them. I really like that I can choose how done I want them. With cans, you worry about doneness and sodium.

Put all ingredients into a food processor. Let it go till combined. Spray flat griddle with olive and using a ice cream scoop – scoop these out and shape into “burgers”.

Flip them after a few minutes – you’ll know when they are ready – and then keep checking doneness.

These are really good and I’m going to have my first one (not just sampling) tonight for dinner.